Chicken Pot PieChicken Pot Pie
6 Tbsp unsalted butter
Salt and freshly ground black pepper to taste
1 cup chopped yellow onions - approx 2 small onions
1/2 cup chopped celery - approx 1 celery stalk
6 Tsbp all-purpose flour
2 cups chicken stock or canned chicken broth
1 cup half and half (or milk)
1 cup peeled and diced red potatoes, cooked in boiling salted water until tender, 4 to 5 minutes & then drained (approx 1 large potato)
1 cup diced carrots, cooked in boiling salted water until tender, 4 to 5 minutes & then drained (approx 3 medium carrots)
2 cups shredded cooked chicken, white and dark meat
2 pie crusts, room temperature
Turn on oven to preheat at 400 degrees. Grease 2 bread pans. Line bottom and sides with pie crust. Have the tops for the bread pans ready (before putting the pie crust in the pan, turn it over and cut out the tops). Place a baking sheet covered in foil.
Melt butter in a large saute pan over medium heat. Add onions and celery as well as salt and pepper. Allow the onions and celery to for 2 minutes, stirring constantly.
Add flour and stir constantly for 3-4 minutes to make a blond roux.
Add chicken broth while stirring constantly. Bring it to a boil then turn the heat down to medium-low. Allow it simmer until the sauce thickens, about 4 to 6 minutes.
Add half and half while stirring. Allow filling mixture to cook for 4 minutes and stirring occasionally. Add salt and pepper to taste.
Add potatoes, carrots and chicken. Add salt and pepper to taste and make sure all vegetables and chicken are incorporated well.
Put top crust on and cut out vents. Crimp the edges.
Place into oven on covered baking sheet.Bake until the crust is golden brown and crusty, 25 to 30 minutes (18-20 minutes if using ramekins). Let cool for 5 minutes before serving.
Preparing the filling on the stove doesn't take that much time, the prepping of the ingredients does though. So it's very important to prep everything before you heat the pan on the stove!